Moroccan-Spiced Roasted Carrot and Lentil Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Moroccan-Spiced Roasted Carrot and Lentil Bowl

YOUR SOLIN GENERATED RECIPE

Moroccan-Spiced Roasted Carrot and Lentil Bowl

A vibrant bowl featuring tender roasted carrots dusted with a fragrant Moroccan spice blend, tossed with hearty, protein-packed lentils, and topped with a cool, tangy dollop of nonfat Greek yogurt and a fresh squeeze of lemon. This bowl marries warm spices with fresh flavors for a comforting yet light meal.

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NUTRITION

510kcal
Protein
38g
Fat
5.5g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped carrots (128g)

1.5 cups cooked lentils (300g)

0.5 cup nonfat Greek yogurt (125g)

1 tsp olive oil (5g)

1 tsp Moroccan spice blend

1 tbsp lemon juice (15g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a mixing bowl, toss the chopped carrots with olive oil, Moroccan spice blend, salt, and pepper until evenly coated.

  • 3

    Spread the carrots on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the carrots roast, prepare the cooked lentils if not already done. Warm them gently on the stove with a pinch of salt if desired.

  • 5

    To assemble the bowl, layer the warm lentils and roasted carrots. Drizzle with lemon juice.

  • 6

    Top with a dollop of nonfat Greek yogurt.

  • 7

    Finish with an extra sprinkle of salt and freshly ground pepper if necessary, and serve immediately.

Moroccan-Spiced Roasted Carrot and Lentil Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Moroccan-Spiced Roasted Carrot and Lentil Bowl

YOUR SOLIN GENERATED RECIPE

Moroccan-Spiced Roasted Carrot and Lentil Bowl

A vibrant bowl featuring tender roasted carrots dusted with a fragrant Moroccan spice blend, tossed with hearty, protein-packed lentils, and topped with a cool, tangy dollop of nonfat Greek yogurt and a fresh squeeze of lemon. This bowl marries warm spices with fresh flavors for a comforting yet light meal.

NUTRITION

510kcal
Protein
38g
Fat
5.5g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped carrots (128g)

1.5 cups cooked lentils (300g)

0.5 cup nonfat Greek yogurt (125g)

1 tsp olive oil (5g)

1 tsp Moroccan spice blend

1 tbsp lemon juice (15g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a mixing bowl, toss the chopped carrots with olive oil, Moroccan spice blend, salt, and pepper until evenly coated.

  • 3

    Spread the carrots on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the carrots roast, prepare the cooked lentils if not already done. Warm them gently on the stove with a pinch of salt if desired.

  • 5

    To assemble the bowl, layer the warm lentils and roasted carrots. Drizzle with lemon juice.

  • 6

    Top with a dollop of nonfat Greek yogurt.

  • 7

    Finish with an extra sprinkle of salt and freshly ground pepper if necessary, and serve immediately.